Wednesday, May 18, 2011

Potato Bread

From one of my fellow bloggers, Honey Bee Sweets, I have seen and read about how potato can help to make a bread moist and soft and was curious to see the effect in my bread making.

This recipe was from a book that I bought during my recent holidays in Singapore. During my stay, my auntie and I tried baking these breads. However, we misunderstood the meaning of "mashed potato" in this recipe being potato that was boiled and mashed and our bread dough turned out to be too sticky to handle. To fix this problem, we added another 200g of bread flour into the dough and surprisingly, the bread was actually quite good.

Now that I'm back in Melbourne, I was curious to see how the actual recipe works using instant mashed potato flakes instead of using real potatoes. I'm pretty sure that the potato does help the bread to retain its moisture but the addition of potato has also make the bread denser than usual.

 
The addition of potato has help to retain the bread moisture but has make the bread denser.

Here is the recipe from Bread Code by Wendy Kor (Bilingual edition) 
(with my personal notes in blue)

Ingredients
A
500g bread flour
10g dried yeast

B
100g mashed potato (instant mashed potato flakes)
3g salt
120g sugar
10g milk powder

C
240g water
120g eggs (about 2 eggs)

D
100g butter

Mix A at a slow speed for 1 min. Add B and C and mix for about 5 min or until bread dough is formed even with coarse surfaces.

Add D and continue to mix for 15-20 min or until dough is springy. Allow dough to prove for 40min (I did mine for 1hr)

Divide dough into 30g balls, let them rest for 15 min. Roll each dough into balls and place them on greased baking tray and allow them to prove for 40 min or double in size.

Brush a layer of egg wash (I use just milk) on the bread and bake at 180°C for 15-20 min or until golden brown.

Note: 
I've made 10 mini buns with half of this recipe.

The original recipe uses 50g instant custard powder and 130g water to make into a custard mix. This mix is to be piped into a cross on each bun. I prepared the custard mix as accordingly but I find that it was too runny to be used and I have decided to omit this step.

Happy Baking

38 comments:

  1. yum! I tried making her bread before, but I burned it :( I was soo sad. The crust became too crispy, but otherwise it tasted pretty good. Your bread looks so soft and pretty. Nice experimentation too!

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  2. hey nice cute little potato buns! =) and you are definitely adventurous!

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  3. Zoe, the bread looks so moist and tender, just perfect for my dinner rolls. I love how your little buns look. Thanks for sharing the recipe. Hop eyou're enjoying them right now. Have a pleasant day.
    Blessings, Kristy

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  4. the bread looks so soft and fluffy Zoe!

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  5. Potato bread looks fantastic, lovely crust and spongy inside..

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  6. Used to bought these potato buns when it just came out fresh from the oven in supermarket.
    Love the taste. Yours one really nice!Homemade sure more tastier.

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  7. your potato bread look perfect and good!

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  8. Great recipe...So soft the crumb!!!

    Kisses,
    Rita

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  9. oooo i love potato bread!! it's so soft and a bit chewy. i once made chocolate potato muffins at high school and it was so moist and delicious our class forgot our initial "gross-ness" of having potato in our muffins :P

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  10. WOW! These look amazing. I love all bread products and these rolls just look soft and fluffy inside. YUM!

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  11. That looks so soft and tender - the sort of bread I love! I am interested in using potato within my bread recipe now.

    Thanks for the tip

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  12. I find that instant potato flakes does make the bread softer but not necessarily moist. Your bread looks so soft and moist. It would be lovely spread with some butter and a cup of hot black coffee!

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  13. How interesting, I love a good old baking experiment. Your bread looks really good, such an interesting recipe. x

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  14. what an interesting idea. i dont mind the bread being slightly denser if that means the bread stays moist for longer actually!!

    your little bread is rather cute in that loaf pans. like little babies!

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  15. can see that the bread looks really "stretchy" and moist in the middle. ahhh now you got me comtemplating if I should get a new mixer to replace my handicapped one =/

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  16. Fluffy spongy and inviting rolls... They have been baked perfectly...

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  17. WOW! this look so lovely, soft and fluffy!! (: (: (: so perfect!

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  18. Beautiful round buns! Can see it very soft, fluffy & yummy!

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  19. zoe, i would also be thinking the " cooked mashed potatoes" myself too! I just love the look of your buns!

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  20. I envy anyone who can make perfectly baked breads :)

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  21. They certainly have a great looks and color. Also they must have been more filling! I wish I had one of these now!

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  22. I've never used potato in bread before, but after seeing that fluffy and gorgeous roll - I know I have to try it very soon!

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  23. The texture is just perfect! Looks so yummy!! Thanks for sharing.

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  24. I am so glad that I arrived at your space. Lovely bakes you have. I am beginner at baking and bookmarked several of your recipes for trying. Thanks for sharing your knowledge. Very Happy to follow you. Do follow me and leave your opinions.

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  25. That looks really good - fluffy and soft.

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  26. The bread looks so cottony! Soooo soft!

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  27. This looks PERFECT. Oh I could eat a ton of those right now!

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  28. Perfect! I also wanted to make this when I saw Bee Bee posted this potato bread!
    Have a great weekend :)

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  29. Bread with potatoes are slightly chewy too...at least the ones I made were lol!

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  30. They turned out beautifully! I love potato bread!

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  31. I love that you are having such a great time with experimenting with bread. Some day I hope to do this too. :)

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  32. Potato bread is my go to bread and I always use potato flakes. Never tried using mashed potatoes. Great idea making them into buns or rolls. Have a great weekend!

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  33. That picture of you pulling the bread apart is enough to make my eyes pop open with delight!

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  34. These fluffy buns look cute and yummy! Perfect for my breakfast!

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  35. Zoe this potato bread look nice!! gloria

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  36. Hi, I tried making this bread today and it taste fantastic :) However, I find the dough extremely sticky and almost impossible to shape. Therefore, I added some more bread flour before proofing it. Luckily the buns turn out to be successful. Am I right to say that the cold egg & the cold water both add up to 360gm? Or should I stick to the 240gm of water even though the 2 eggs only weighs 100gm. Hope to have yr advise on this..
    Thanks & regards,
    Chilliqueen

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  37. Hi Chilliqueen,

    Sorry for my late reply as I was on holiday for the past 2-3 weeks. I tried making this bread using cooked and mashed potato before and the bread dough is very sticky and had to knead in extra bread flour in order to shape the bread. Then I realised the original recipe is actually referring to instant mashed potato and the dough with the instant potato is so much easier to work with. I would suggest that you should minimize the substitution of missing egg with water or vice versa. Anything increase or decrease of egg and water proportion does affect the overall texture of the bread. However, feel free to do any adjustment if you wish to experiment and improve this recipe :D

    Hope everything will work well for you.

    Zoe

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